Sautéed Mushrooms and Cherry Tomatoes with Parmesan

Ingredients

• Olive oil

  1 tbsp or 14g

• White mushrooms

  raw

  3 cup, pieces or slices or 210g

• Cherry tomatoes

  red, raw

  1 cup cherry tomatoes or 149g

• Parmesan cheese

  shredded

  4 tbsp or 20g

• Basil

  dried

  1 tsp, leaves or 0.7g

• Garlic powder

  ¼ tsp or 0.8g

• Salt

  table

  1 dash or 0.4g

Directions

1. Place a nonstick skillet over medium heat and warm the olive oil until it shimmers.
2. Add the sliced mushrooms and sauté, stirring occasionally, until lightly browned and most of their moisture cooks off, about 5–7 minutes.
3. Stir in the halved cherry tomatoes and cook until they begin to soften and release juices, 3–5 minutes.
4. Season with garlic powder, dried basil, and a pinch of salt, tossing to coat evenly.
5. Lower the heat, sprinkle in the Parmesan, and gently stir just until it melts and coats the vegetables.
6. Serve immediately as a side dish or light meal.